Peas, edible-podded, cooked, boiled, drained, with salt
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus55 mg6%Low
Sodium240 mg12%Low
Potassium240 mg12%Low
About this food
About Peas: Vegetables are a key source of fiber and vitamins and are beneficial in CKD. Some are high in potassium, but slicing, boiling and discarding the water can remove about 30-50% of the potassium - a practical step. As a Vegetables item, its role in a kidney diet depends mainly on mineral content.
Nutrient insight
Peas's sodium is the top contributor (12% of its limit). Sodium drives blood pressure and swelling, and most CKD patients limit it - watch hidden sodium in sauces and cured products.
Other nutrients
Protein3.3 gNot part of rating
Fiber2.8 gBeneficial for CKD (core plant-based nutrient)
Sugar (total)4 gNatural sugar
Alcohol0 gAlcohol-free
Purine14.6 mgLow purineNot rated · category estimate
Oxalate20 mgLow oxalateNot rated · category estimate
Phosphorus source: Natural plant source (lower absorption) · Potassium form: Whole food
Practical tips
Practical tip: Slice, boil and discard the water to remove roughly 30-50% of the potassium - a practical method for high-potassium vegetables.